I don’t know if it is relevant ir what is referred to above… but there is a sweet potato kind of round vegetable in Japan called yaki-imo which is a very viscous sort of of tuber. Its not like the sweet potatoes in Australia at all, its small and hairy.
And last time I was in Okinawa (about 30 years ago), they ate seafood…its a pretty small island with lots of fishing.
That’s not what was quoted that he said in the posts above. (Haven’t gone to the link so if he was mis-quoted then I apologize in advance).
He didn’t say whole foods - he said whole grains. Which are STILL processed foods, unlike potatoes. And he repeatedly says the refinement to such a small particle, even whole wheat flour is fine grained, makes them inflammatory. The Okinawans didn’t eat many whole grains from what I’ve read.
I was reading a blog about blue zones and it referenced the Okinawa study. Questions were asked in a way to support the plant based diet theory. It claimed pork was only eaten at special celebrations and rarely. The only problem is Okinawans eat Spam almost daily for lunch as it is a favorite there. Yes that’s right, processed canned pork.
This really blew my mind (literally) some of these people are smoking a pack or more a day of cigarettes in their late 80’s, 90’s, no health problems at all or facial wrinkling (the entire village of people)!
All because of this mysterious hyaluronic acid loaded potato that is slightly different from the American species in that it is longer and skinnier potato that grows in the mountains of Japan, I imagine it is the altitude, atmospheric pressure and soil composition that is atttributed to the differences?
I can’t say I’m a fan of whole grains generally speaking, but it depends a little bit on what he means by “whole grains”.
When Kellogs say their frosted mini-wheats are made with 100% “whole grains”, I call bullshit because the grain isn’t whole. It’s been reduced to dust, and used in a shelf-life targeted chemistry experiment so vile that even bacteria won’t eat the stuff for 12 months.
When I see a wheat berry, I say to myself, “now that’s something I’d boil and put next to nice fat Ribeye once in a while”, just like it was farro or quinoa.
It may be naive of me, but I see wheat dust as very different than whole wheat berries. They both can be called “whole grains”. I think I got into this mess eating mostly processed foods, sugar, vegetable oil fried foods, excessive alcohol, and being basically completely sedentary. Actual whole grains are not high on my list of suspects, especially if eaten in moderation. Admittedly though, I’m only 6 weeks into keto, and I still have a lot to learn.
Perhaps Okinawans at the US military base on Okinawa eat Spam.
Just phoned and asked my Okinawan friend here if he and his family or friends eats Spam. He’s married to a close friend and they go back for a visit annually.
He laughed at me, and asked if I was joking, so not sure just how accurate that report of Spam eating is. If the study was of Okinawans in contact with the American base, the report of Spam eating would make sense.
I was only there for a month and it is 30 years ago…but I spent the entire time staying with different families all around the place and I promise you, I never saw a single slice of spam. I did eat a lot of different seaweeds and vegetables, small dishes at every meal, miso soup, and a bit of meat and fish.
The site you linked linked refers to an author who may have been researching at the end of WWII when Okinawans were starving. If they were given Spam by the occupation forces they would have eaten it, they would have eaten anything. Strange there is no mention of fishing in the blog…it is a tropical island and they have been fishermen for centuries. They don’t grow any rice and are culturally different from other Japanese.
Interesting, this idea was brought up in a movie I watched yesterday “What’s With Wheat?”. One of the changes brought up was the lack of longer-term processing of wheat grains, to enable the proteins to be broken down. It brought to my mind some of the recipes in “Back to Eden” and made me wonder if natural sour-dough could be included in a maintenance diet, and if it would be digested differently.